Ingredient |
Amount |
Calories |
Onions |
300g |
120kcal |
Olive oil |
28g |
248kcal |
Cumin seed |
4.06g |
15kcal |
Raisins, golden, seedless |
75g |
226kcal |
Tomatoes crushed |
800g |
256kcal |
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids |
800g |
1112kcal |
Stock, chicken, home-prepared |
250g |
90kcal |
Coriander ground |
1.8g |
5kcal |
Spinach, baby |
60g |
13kcal |
Sausage, pork, chorizo, link or ground, raw |
340g |
1006kcal |
Recipe Instructions:
Ingredients
Chorizo and chickpea stew
2 tablespoon olive oil
2 cured chorizo sausages (340g), sliced
2 brown onions (300g), sliced thinly
1 tablespoon brown sugar
2 teaspoon cumin seeds
1 teaspoon ground coriander
1 cup (250ml) chicken stock
1/2 cup (75g) raisins
800 gram canned crushed tomatoes
800 gram canned chickpeas, drained, rinsed
60 gram baby spinach leaves
Method
Chorizo and chickpea stew
1 Preheat oven to 200°C/400°F
2 Heat half the oil in a flameproof baking dish over high heat; cook chorizo until browned. Remove from dish. Add onion and sugar to dish; cook, stirring occasionally, over medium heat, 15 minutes or until onion is lightly caramelised. Add seeds and coriander; cook, stirring, 1 minute.
3 Return chorizo to dish with stock, raisins, tomatoes and chickpeas; bring to the boil. Cover; bake 40 minutes. Stir in spinach. Season.